Festive Rum Fruitcake with White Chocolate
- 250 grams raisins
- 125 milliliters Rum
- 500 grams Pastry flour
- 1 packet Dry yeast
- 50 grams sugar
- 1 packet Vanilla sugar
- 1 small bottle Butter Vanilla emulsion
- 1 pinch salt
- 2 medium eggs (Size M)
- 1 cup Double cream (125 grams)
- 125 milliliters lukewarm milk
- 50 grams Candied lemon
- 50 grams candied orange
- grated Shell (of an untreated orange)
- 150 grams White couverture chocolate
Rinse raisins, drain well and soak overnight in rum.
Mix flour and dry yeast. Mix sugar, vanilla sugar, butter, vanilla flavor, salt, eggs, double cream and milk together and add to flour mixture. Process everything with dough hook of a hand mixer until smooth. Cover with a tea towel and let rise for 30 minutes.
Fnely dice candied fruit. Rinse orange, wipe dry and grate peel finely. Knead fruit together with raisins into dough. Pour mixture into a greased bundt cake pan 24 cm (approximately 9 1/2 inches) in diameter and let rise for 20–25 minutes. Bake in a preheated oven at 180°C (approximately 350°F) for about 50 minutes.
Let cool for 10 minutes in pan, then place on a wire rack and leave to cool.
Melt chocolate melt in a double boiler and add melted chocolate to a small plastic bag. Cut off one small corner and pipe chocolate shapes onto a lined baking sheet. Decorate cooled cake with remaining chocolate.
Let chocolate shapes harden.
Decorate cake with chocolate shapes and serve.